Crispy Sourdough Croutons in Just 15 Minutes – Irresistible!

You know that last sad piece of sourdough sitting on your counter? The one that’s just a little too stale for sandwiches? Don’t toss it! That bread is about to become the star of your next salad. I can’t tell you how many times I’ve rescued forgotten loaves this way – my husband still teases me about my “bread hoarding” tendencies, but when he tastes these golden, garlicky sourdough croutons? Suddenly he’s rooting for me to “accidentally” buy too much bread again.

What makes these croutons special isn’t just their satisfying crunch (though that’s definitely part of it). It’s how they transform something destined for the compost into a flavor bomb that elevates everything from simple greens to creamy soups. My grandma taught me this trick during a summer when money was tight – “Waste not, want not,” she’d say while cubing day-old bread with her arthritic hands. Now every time I make these, I think of her kitchen filled with the toasty aroma of baking bread cubes.

Save

Why You’ll Love These Sourdough Croutons

Trust me, once you try homemade sourdough croutons, you’ll never go back to store-bought. Here’s why:

• Super quick: Ready in under 20 minutes – faster than running to the store!
• Crazy flavorful: That tangy sourdough taste gets even better when toasted.
• Zero waste magic: Turns “stale” bread into something you’ll crave.
• Customizable: Play with different herbs and spices to match your mood.
• Salad game changer: Adds restaurant-quality crunch to any bowl of greens.

Seriously, these little cubes of joy will become your new kitchen staple. I make a batch almost weekly!

Save

Ingredients for Sourdough Croutons

Here’s all you need to transform that forgotten loaf into crispy perfection. I always eyeball these ingredients based on how much bread I’m rescuing – no need to stress about exact measurements!

• 2 cups stale sourdough bread (cut into 1-inch cubes – the perfect bite size!)
• 2 tbsp olive oil (the good stuff – it makes all the difference)
• 1 tsp garlic powder (or fresh minced garlic if you’re feeling fancy)
• 1 tsp dried herbs (my go-to is rosemary, but thyme or oregano work great too)
• 1/2 tsp salt (I use flaky sea salt for extra texture)
• 1/4 tsp black pepper (freshly cracked, please!)

See? Nothing fancy – just pantry staples that’ll make your croutons sing. Now let’s get those cubes crispy!

Save

How to Make Sourdough Croutons

Okay, let’s turn those sad bread cubes into golden, crispy perfection! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours come out just right.

First, crank your oven to 375°F (190°C) – no need to wait for it to preheat before prepping. While it heats up, grab that bowl of cubed sourdough (about 1-inch pieces work best – big enough to crunch, small enough to sprinkle). Drizzle with olive oil like you’re dressing a salad – you want every cube lightly coated but not swimming. Now toss in your garlic powder, herbs, salt and pepper. Get in there with your hands! Massage those seasonings into every nook and cranny of the bread.

Spread them out in a single layer on a baking sheet – I like to line mine with parchment for easy cleanup. Crowding leads to steaming instead of crisping, so use two sheets if needed. Pop them in the oven and set a timer for 8 minutes. When it dings, give them a good stir – the ones on the edges will be faster. faster. Bake another 5-7 minutes until they’re golden brown and make a satisfying “tink” when you tap them together.

Here’s the hardest part – let them cool completely on the sheet! I know, I know, you want to taste them immediately (I burn my fingers every time), but they’ll crisp up even more as they cool. Patience pays off with the perfect crunch!

Save

Tips for Perfect Sourdough Croutons

My failsafe tricks? Day-old bread cubes dry out better than fresh. Stir halfway – no cheating! And if some cubes brown faster, just remove them early. Oh, and that “burnt” one? Chef’s treat – my favorite part!

Variations for Sourdough Croutons

The beauty of these croutons? You can dress them up however you like! My current obsession is tossing them with grated Parmesan right after baking – the cheese melts into little salty pockets of joy. Feeling adventurous? Try smoked paprika instead of herbs for a smoky kick, or add a pinch of red pepper flakes if you like heat. My neighbor swears by tossing hers with everything bagel seasoning – genius!

Serving Suggestions for Sourdough Croutons

Oh, where don’t these croutons belong? Obviously they’re magic on Caesar salads (my Wednesday lunch staple), but don’t stop there! I love them floating in creamy tomato soup, scattered over roasted veggies, or even as a crunchy topping for mac and cheese. My guilty pleasure? Eating them straight from the jar like popcorn while watching Netflix – no judgment!

Storing and Reviving Sourdough Croutons

Here’s my secret – I stash these in a mason jar (because let’s be honest, everything tastes better from a mason jar). They’ll stay crispy for about a week if you keep them airtight. If they lose their crunch? Just pop them back in a 350°F oven for 3-4 minutes – good as new!

Nutritional Information for Sourdough Croutons

Here’s the scoop on these tasty little cubes (per 1/4 cup serving):

• Calories: 80
• Fat: 4g
• Carbs: 10g
• Protein: 2g

Of course, these numbers might dance around a bit depending on your exact bread generous generous you are with the olive oil – but hey, we’re making croutons here, not diet food!

Share Your Sourdough Croutons Experience

I’d love to see your crouton creations! Tag me on Instagram @SophiasKitchen – nothing makes me happier than seeing your golden, crispy masterpieces. Happy crunching!

Sourdough Croutons

Save

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Turn stale sourdough bread into crispy, flavorful croutons with this simple recipe. Perfect for salads or as a crunchy snack.

• Author: Sophia Collins
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 cups 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

li>2 cups stale sourdough bread, cubed

2 tbsp olive oil

1 tsp garlic powder

1 tsp dried (such (such as thyme or rosemary)

1/2 tsp salt

1/4 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the sourdough bread into 1-inch cubes.
3. In a bowl, toss the bread cubes oil, oil, garlic powder, dried herbs, and pepper and pepper.
4. Spread the cubes evenly on a baking sheet.
5. Bake for 10-15 minutes, stirring halfway, until golden and crispy.
6. Let cool before serving.

Notes

• Use any leftover bread for this recipe.
• Store in an airtight container for up to a week.
• Customize with your favorite seasonings.

Nutrition

• Serving Size: 1/4 cup
• Calories: 80
• Sugar: 0g
• Sodium: 150mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg